Crockpot Shredded Chicken Tacos
Crockpot shredded chicken tacos is an easy family meal for any weeknight. This tender, juicy and flavorful chicken is perfectly seasoned and delicious every time.
Equipment
- 5-6 Quart slow cooker
- Pan spray
- Measuring spoons
- Tongs
- Knife
- Cutting board
Ingredients
- 14 ounce can tomatoes with mild green chiles
- 2 Pounds boneless skinless chicken breast - about 4 boneless skinless chicken breasts
- ½ Onion- diced
- 1 Tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoons salt
- 1 lime About 2 tablespoons lime juice
Instructions
- Spray the bottom of the slow cooker with pan spray. Pour half of the tomatoes into the bottom of the slow cooker.
- Add the chicken breast to the slow cooker on top of the tomatoes in a row. Next add the other half of the tomatoes to the chicken. Add the onions on top of the tomatoes. Mix together the seasonings- oregano, cumin, garlic, cayenne pepper, black pepper, and salt, then sprinkle on top of the tomatoes.
- Cook the chicken in the slow cooker for 6-8 hours on low or 3-4 hours on high. The chicken will be fall-apart tender.
- Pull the chicken out of the slow cooker into another bowl. Shred the chicken with two forks turned backward in the slow cooker by using the forks to pull the chicken apart. Remove about a cup of liquid from the slow cooker. Place the shredded chicken back in the slow cooker and stir to soak up the remaining liquid.
- Squeeze the lime over the chicken. Serve over warm flour or corn tortillas with diced tomato, avocado, cheese, a drizzle of sour cream, or chopped cilantro!
Notes
If you can’t find tomatoes with green chiles added, you can buy a can of regular diced tomatoes and one 4 ounce can of mild green chiles. Mix them together and add just as if you were adding to the tomatoes in this recipe. You can also try substituting fire-roasted tomatoes in this recipe, it gives it even more kick! Green chilles also come in a medium and hot variety if you like more heat.
2 1/2 tablespoons of taco seasoning can be substituted for the spices in this recipe.
Warming your tortillas makes this dish even better. I warm up the largest frying pan I have, cooking two tortillas at a time until they begin to brown on each side. This works for both corn tortillas and flour tortillas. If you’re using hard taco shells wrap them in foil and heat them in the oven according to the package directions.
There is some variation in crockpots, and some just run hotter than others. The most important part is that the chicken is cooked until 165 degrees. If the chicken is tender enough to shred easily with two forks likely it is thoroughly cooked, but if you are unsure check with a meat thermometer.
NUTRITION INFO- The projected nutrition info does not include taco shells or toppings.
Nutrition
Calories: 197kcal | Carbohydrates: 6g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 663mg | Potassium: 741mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg